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Stir Fried Tofu & Vegetables

Veggie.Lover's picture
  Firm tofu 1⁄2 Pound, cut into 0.5 inch cubes (Medium Firm)
  Soy sauce 3 Tablespoon
  White vinegar/Rice vinegar 1 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Garlic 2 Clove (10 gm), minced or pressed
  Grated ginger/1/8 teaspoon ground ginger 1⁄2 Teaspoon
  Peanut oil/Salad oil 3 Tablespoon
  Carrot 1 Large, chopped
  Broccoli flowerets 1 Cup (16 tbs) (Bite Sized)
  Broccoli stems 1 Cup (16 tbs), thinly sliced
  Bean sprouts 1 Cup (16 tbs)
  Sliced mushrooms 1 Cup (16 tbs)
  Sliced green onions 1⁄2 Cup (8 tbs)
  Coriander 3 Tablespoon, minced

Place tofu in a shallow bowl.
In another bowl, mix soy, vinegar, cumin, garlic, and ginger; drizzle over tofu.
Set aside while you prepare remaining ingredients for cooking.
Heat oil in a wok or wide frying pan over high heat.
Add carrot and stir fry for 1 minute; add broccoli and continue stir frying for 2 more minutes.
Then mix in bean sprouts, mushrooms, and green onions.
Stir fry for 30 more seconds, then reduce heat to medium high.
Add tofu mixture and cook, stirring gently, just until tofu is heated through but vegetables are still crisp.
Garnish with coriander.

Recipe Summary

Side Dish
Stir Fried

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 777 Calories from Fat 499

% Daily Value*

Total Fat 57 g87.3%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2686.7 mg111.9%

Total Carbohydrates 43 g14.5%

Dietary Fiber 9.1 g36.4%

Sugars 11 g

Protein 37 g74.7%

Vitamin A 434.7% Vitamin C 510.4%

Calcium 70.6% Iron 56.7%

*Based on a 2000 Calorie diet

Stir Fried Tofu & Vegetables Recipe